Korean Beef Nachos With Wonton Chips Recipes

KOREAN BEEF NACHOS WITH WONTON CHIPS

Korean Beef Nachos with Wonton Chips image

Crispy wontons chips topped with tender peices of caramelized beef bulgolgi, kimchi green onions and Korean cheese sauce.

Provided by Danielle Wolter

Time 20m

Number Of Ingredients 17

Ingredients

1/2 lbs. ribeye, (thinly sliced)
20-30 Wonton wrappers
Shredded cabbage
1 cup kimchi, (chopped)
Green onions
Korean cheese sauce
Gochugaru ((optional for garnish))
2 garlic cloves, (minced)
1 tbsp. soy sauce
1 tsp. ginger
1 tbsp. coconut sugar
1/2 tsp. sesame oil
1 tbsp. kimchi base
1/4 tsp. Gochugaru
6 oz. Velveeta
1/2 cup milk
1 tbsp. gochujang

Steps:

Slice wonton wrappers in triangles and lay each piece flat on a baking sheet.
Spray with nonstick cooking spray, sprinkle with salt and gochugaru, and bake at 350 degrees for 5-7 minutes, until golden brown.
Place wonton chips on a plate and top with beef, shredded cabbage, kimchi, green onions and kimchi cheese sauce (see below).
Sprinkle with gochugaru for extra spice.
Combine marinade ingredients in a bowl and add beef. Refrigerate for 24 hours.
Heat 1 tbsp. of cooking oil in a wok or cast iron skillet over medium high heat. The oil should be smoking.
Add the beef and stir fry until crisp and caramelized on the outside, about 3-5 minutes.
Remove from heat and set aside.
Add ingredients to a saucepan and heat over medium heat.
Continue stirring until all cheese has melted. Drizzle on nachos.

Nutrition Facts : Calories 367 kcal, Carbohydrate 33 g, Protein 25 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 58 mg, Sodium 1151 mg, Sugar 8 g, ServingSize 1 serving

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